Rare and Exclusive
Finca La Riviera is located in Vereda La Estrella in the municipality of Santa Rosa de Cabal in the Risaralda department of Colombia. The farm is situated near the Los Nevados Natural National Park, a 58,300 hectare reserve surrounding the northern volcanic complex formed by Nevado del Ruiz.
Colombia loves to excite us with new and innovative processing methods like this unique nitro washed coffee. At Finca La Riviera, Julio Madrid has designed and perfected different fermentation protocols for a variety of methods, including washed, honey, natural, cold press, culturing, and nitrogen fermentations.
In the nitrogen fermentation process, ripe coffee cherries are subjected to embryonic stress so that the temperature of the cherries rises and falls to 12 degrees, keeping them in the best condition for further processing.
After pulping, the beans are placed in a bioreactor and inoculated with starter cultures (yeast and bacteria) and fruit must. The bioreactor is sealed and injected with nitrogen to facilitate the metabolic processes of the microorganisms. During this time, temperature, acidity, and Brix degrees are closely monitored against past data in order to time the end of the fermentation stage and initiate oxidation.
After leaving the bioreactor, the coffee beans are dried in solar dryers to 40% moisture then transferred to mechanical dryers until reaching 10% - 12% moisture. The resting period in the warehouse is around 45 days before the coffee is hulled and prepared for export.
Caturra Coffee Variety:
Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. Its name derives from the Guarani word meaning "small." It is also called "Nanico". For decades, it was one of the most economically important coffees in Central America, to the extent that it was often used (and sometimes still is) as a “benchmark” against which new cultivars are tested.